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Recipes
RIBS - BABY BACK PLUM GLAZED
By akselden
Requires overnight to marinate
- 2/3 C. store-bought plum sauce, divided
- 2 T. soy sauce
- 2 T. hoisin sauce
- 2 T. dry sherry
- 2 large cloves garlic, minced
- 1 rack (about 3 lb.) baby back ribs
- 2 scallions, sliced
Mexican Cocoa
By akselden
1. Place all ingredients in lidded metal tin
- 1/3 cup (75 mL) cocoa powder
- 1/3 cup (75 mL) granulated sugar
- 1/4 tsp (1 mL) cayenne pepper
- 4 4"-long cinnamon sticks
- 8 cups milk
- 1 tin Mexican Cocoa
BREAD - HARVEST HEALTHY
By akselden
1. In a large mixer bowl, combine 3 cups flour, yeast, sugar, salt and wheat germ; mix well
- 8-9 C. unbleached flour, divided
- 2 pkg. active dry yeast
- 1/4 C. sugar
- 1 T. salt
- 3/4 C. wheat germ
- 1 1/2 C. zucchini milk, made by pureeing 1 /4 lbs. peeled zucchini (2 to 3 medium) in food processor or blender until smooth
- 1/4 C. apple juice concentrate, thawed
- 1/4 C. water
- 6 T. corn-oil margarine
- 1 C. liquid egg substitute.
SAUCE - PESTO
By akselden
1. Remove the leaves from a large bunch of basil
- Basil
- 2 cloves garlic, peeled
- 1/4 C. pine nuts
- Pinch of salt
- 1/4 C. grated, imported Parmesan cheese
- 1/4 C. olive oil.
- Spaghetti, linguine, or fettuccine
Caramel Chocolate Chunk Cheesecake
By akselden
To make crust. In medium size bowl, combine rolled oats, chopped nuts, brown sugar and cinnamon
- NUTTY OATMEAL CRUST:
- 3/4 cup quick rolled oats
- 3/4 cup chopped walnuts or pecans
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup butter or margarine melted
- Caramel Filling:
- 24 ounces cream cheese
- 3/4 cup dark brown sugar
- 1/3 cup dark corn syrup
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- extract
- 1 1/2 cups semisweet chocolate chunks
TOASTED ORANGE PECANS
By akselden
Line 2 baking sheets with foil
- 3 cups sugar
- 1 cup fresh orange juice
- 2 tbsp orange zest
- 8 cups toasted pecan halves
Cranberry Cheesecake Tartlets
By akselden
Preheat oven to 350°. Using an electric mixer, beat cream cheese and powdered sugar together in a medium mixing b...
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 16-ounce can OCEANSPRAY® Jellied Cranberry Sauce
- 1/2 cup semi-sweet chocolate bits
- 6 graham cracker tartlet shells
MOCHA PUDDING - STEAMED
By akselden
1. Grease a 6 C. pudding mold or ceramic ovenproof bowl with butter
- 1/4 C. confectioners' sugar
- 1 C. strong coffee
- 1/2 C. bittersweet chocolate, chopped
- 1 small lemon, sliced into rounds
- 1 stick unsalted butter, softened, plus some for greasing mold
- 3/4 C. sugar
- 2 eggs
- 3/4 C. flour
- 5 T. cocoa
- 1 tsp. baking powder
- 1 tsp. vanilla
- Whipping cream, optional
QUESADILLA - CHICKEN ANCHO WITH ROASTED PEPPER CREAM AND CALAMATA OLIVE RELISH
By akselden
1. Toast the Anco chiles under broiler
- 5 T. butter
- 6 flour tortillas
- 3 boneless chicken breasts
- 2 C. grated jack cheese
- 1 C. diced onion
- 12 Ancho chiles
- 1 tsp. salt
- 6 red bell peppers, roasted, peeled and seeded
- 1 C. dry white wine
- 1 C. chicken stock
- 2 C. heavy cream
- 4 T. sour cream
- 2 T. minced shallots
- 1 T. tomato paste
- 2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 C. Calamata olives, pitted and diced
- 1/2 T. seeded and diced jalapeno peppers
- 1/2 C. diced tomato
- 1 T. diced onion
- 1 T. chopped cilantro
- Juice of 1 lemon
Green Bean Casserole
By akselden
Traditional Thanksgiving
- 1 can cream of mushroom soup
- 2 cans green beans
- 1 can fried onions, one handful reserved
- 1/3 cup milk